Herb-roasted sweet potato with chicken and onions

by Ed Halmagyi

Ingredients

  • 1 large sweet potato, peeled and cut in 3cm slices
  • 2 Tbsp extra virgin olive oil
  • 1 tsp dried mixed herbs
  • Sea salt flakes and cracked white pepper
  • 4 chicken Marylands
  • 2 Tbsp unsalted butter
  • 2 bay leaves
  • 1 bunch spring onions, halved
  • ¼ bunch thyme, chopped
  • ½ cup peas, blanched

Instructions

1 Preheat oven to 220°C.
2 Toss the sweet potato in olive oil and dried herbs then season with salt and pepper.
3 Place the butter under the skin of the chicken and season with salt and pepper.
4 Place the sweet potato, chicken and bay leaves in a roasting tray and bake for 20 minutes, turning occasionally.
5 Reduce heat to 180°C, add the onions and continue baking for 20 minutes, basting regularly with the pan juices.
6 Add the thyme and peas and serve.

PROFESSIONAL TIP: Sweet potato should be firm and crisp when purchased and have no dark marks on the skin.